I think it’s clear that I love all things pasta and (vegan) cheese. Since I grew up on eating this stuff I really like taking my and others childhood faves and turning them into healthy plant-based meals. The food we grew up with is like tradition I guess you could say. We eat certain things during certain times of the year and we remember the things we loved most eating as a kid. I find that making life easier in the kitchen for both mom and dad is key and we don’t have to lose our traditions while doing so. We get to make exactly what we love just swapping out the old, not so good for you ingredients, for the new, better for you ingredients. We all want to feed our kids good quality food, but we also need some time on our side. And there are nights we are completely exhausted and we order take out. It happens.

But nothing beats a good ole home cooked meal. Especially a dish like this One Pot Vegan Fettuccine Alfredo with Peas and Roasted Cherry Tomatoes. Not only is this budget friendly, it’s warm and ready in twenty (20 minutes). It’s seriously one of my faves. One time I made this dish so much I made us sick of it for a while. I do that sometimes. I get like overly obsessed with a recipe and I make it non stop until it’s played out. Who else does that? lol I know I’m not alone.

I always found the regular Fettuccine Alfredo to be a bit bland really unless is was doused in some sort of cajun spice. Other than that it’s just a ton of butter and cheese with very little seasoning, salt if anything. This vegan version kicks the “regular” versions ass. Like literally sweeps the floor with it. Made with low sodium vegetable broth, organic soy milk (for thickness), fresh minced garlic, vegan butter, peas and tomatoes, this has so much flavor you won’t believe it’s vegan.

Now don’t get me wrong I know some vegan cheeses are absolutely disgusting, especially store bought, and I don’t ever claim that vegan cheese subs taste exactly like the real thing. For instance with my Vegan Cheese Wiz or other Alfredo Sauce, it’s the vegan version so it’s not going to taste exactly like what you’re use to but it will taste great and satiate you. Plus when you eat consciously it really truly does taste better. It’s like you appreciate it more. However I am going to say that this sauce isBETTER than the traditional dairy version. You know I wouldn’t play games with you, we are adults and so passed that. (lol)

We’ve all heard the famous question “Where do you get your protein from”? If you’re vegetarian, plant-based, vegan, or if you just do a meatless monday someone will ask you this question. I always think of that meme where you see someone from the Game Of Thrones saying “Winter is Coming”. I think “Brace yourself, the question is coming”. hahaha hahaha literally cracking up right now.

Anyway just 1 cup of peas packs 8 grams of protein. 8 freakin’ grams people! Most people don’t really know just how beneficial peas actually are. This is another vegetable I see thrown to the side because it’s “high in sugar” like it’s some sort of candy bar. Do not eliminate peas from your diet, they pack a huge variety of health-protective phytonutrients. Peas are strong in their antioxidant and anti-inflammatory game too so don’t let these little green guys fool you. They’re even environmentally friendly!

“Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called “nitrogen fixing” crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of the soil, and once the peas have been picked, the plant remainders tend to break down relatively easily for soil replenishment. Finally, rotation of peas with other crops has been shown to lower the risk of pest problems. These environmentally friendly aspects of pea production add to their desirability as a regular part of our diet.” (whfoods.com)

I’m sure you’re now pretty impressed with peas and all their incredible health benefits. They’re considered one of the healthiest vegetables on earth!

As for the pasta, there is a vast selection of vegan fettuccine pasta’s out there. I love anything garlic or tomato and basil variety. Or you can just go with traditional plain fettuccine pasta. Be sure it’s vegan though because some pasta’s do contain egg. Not all but some.

I know you guys are going to enjoy this One Pot Vegan Fettuccine Alfredo with Peas and Roasted Tomatoes just as much as my family does. It’s another meal you can prep in the morning while the kids are at school and just pop it in the oven to reheat it right before dinner if you want to save some time at night. You don’t have to do this, it’s just an option.

Directions:

On medium heat, add garlic, butter, oil, and a sprinkle of salt to a large skillet or pan big enough to fit the fettuccine pasta for a few minutes to get the garlic juices flowing and the butter melted. About 5 minutes.

Pour in vegetable broth, organic soy milk, and all seasonings. Bring to a boil then bring heat down to low-medium heat.

Place in fettuccine pasta. Press it down gently with tongs to submerge in the liquid. The pasta will absorb the liquid as it cooks making the Alfredo sauce thicker.

Let the pasta cook for 15 minutes and add in the 1 cup of peas at this time. This will be more than normal to usually cook pasta but it will be just fine. Stir occasionally so it's not sticking together. You can also lower the heat so nothing burns.

At this point you can add in more milk if you feel the pasta is absorbing too much. I added a 1/2 cup extra of soy milk towards the end. All it does it make it creamier so don't worry about adding too much.

Adjust the seasonings to your liking. Always taste as you go. You may feel it needs more salt, or a little more garlic.

While that's cooking preheat your oven to 375F and line a baking sheet with parchment paper. Place cherry tomatoes on the pan and drizzle with extra virgin olive oil, salt and pepper. Cook for the same duration as the pasta, about 10-15 minutes.

Once the cherry tomatoes are done add to the pot with fettuccine and mix well. Serve with garlic toast or a side salad and Enjoy!

Any non dairy milk can be used but soy milk will give it the thickest consistency. I didn't use coconut milk because I feel sometimes coconut milk changes the flavor.

Any fettuccini pasta will work.

Stores well in the fridge in an airtight container for up to 3 days.

You can make this meal in the morning and heat it up in the oven for 15 minutes before dinner time.

Tag your photos on Instagram with #neuroticmommy so I can see your healthy creations!

THIS IS SO DELICIOUS🥰thank you for your recipe

You’re so welcome, I’m glad you enjoyed it!

Just made this and it’s so so phenomenal. Even my carnivore of a boyfriend loved it. It’s so creamy and way better than any pasta I’ve ever had (even the non-vegan ones)! Definitely had to add another 1/2 cup of soy milk but nonetheless, it was delicious. Thank you so much!

Made this recepie last night and it was delicious! I was unsure of the flavor when I saw the ingredients but it was very satisfying! I used almond milk because I did not have soy and it tasted just fine! It is a filling recepie and a great alternative to pasta with loaded dairy which often makes me feel icky after consumption.

I made this but I added broccoli, onion, red pepper, and mushrooms. Super easy and delicious!!

YUUUUM some of my favorite things! Glad you enjoyed it. Xx

This was good! That’s a quote from my husband. As I have never been known to follow a recipe exactly, these are the changes I made. I used almond milk since that’s what I usually have on hand. I’m not much for garlic, so I used diced onion. I used much less garlic powder and onion powder than called for. Used linguini instead of fettuccine. Didn’t have cherry tomatoes so I roasted, um, plum tomatoes, and also roasted 1/2 pound of sliced white mushrooms with the tomatoes. Towards the end, I stirred in a tablespoon of corn starch mixed with two tablespoons of water to thicken a little. I will be making this again. Thanks!

Kathy, those are great changes and I love adding in the mushrooms as I’ll eat mushrooms with just about anything! Xx

I made this with unsweetened almond milk because its what I had, and I cheated a little bit by adding about 3-4 oz of vegan cream cheese to compensate for the lack creaminess in the almond milk, and the juice from half a lemon. My super anti-vegan fiance loved it! Hands down the best vegan fettuccine alfredo I have made. I’ve tried 4 recipes, this was BY FAR the best one!

On that note, I get what one user was saying about the one-pot title being misleading. Some people may not have an oven or cookie paper and look for one-pot recipes for this reason. So I can see why someone would be annoyed when they start to make this recipe and realize it’s not technically one-pot. You also need an oven, baking sheet and parchment paper. Thankfully for me it was no biggie as I have all those things handy but I was perplexed when I read the instructions.

I followed the recipe to the t, but it never thickened up. Should I have used the whole 16 oz box of pasta instead of only 8oz? Also, I’m confused by the wording when adding the peas. Should I have added at the beginning? When reading the recipe prior to cooking I got the impression that the peas should be added after 15 mins. However, when I re-read it I wasn’t sure.

This looks so delicious yet versitile, and I love the addition of extra veggies!

Hey my sweet Ash! Thank you, the more veggies the better right! Xx

Pasta, spaghetti, fettuccine, rice, tortellini, ravioli and other pasta similar have to stay always in a pot with boiling water before been ready for any recipe. Always, It is not a choice! Every time that you don’t do this an Italian grandmother dies.

This is my favorite recipe for fettuccine! Thank you for sharing 😊 Delicious 😋

Thanks so much Fidelina, I’m glad you enjoyed it! Xx

This is a great recipe. I’ve made it about 4 times now. The first time I made it as instructed, but used unsweetened almond milk. No problems. My daughter asked if I could use broccoli instead of ghe peas and tomatoes the next time. Again, turndd out great. We have used broccoli ever time since then. I imagine you could use mushrooms or some other vegetables of your choice too. It also reheats great! Thanks for sharing!

Hi Andrea, Mushrooms and broccoli sound awesome I will definitely be giving that a go next time I make this. So glad you guys love it! 🙂

I still plan to try this, but imagine my disappointment when I expected it to be so, so simple only to read that I have to use the oven and a baking sheet. This is not a one-pot recipe! I mean, I see that the number of “pots” it uses is one, but come on! One-pot recipe means you only have to clean the pot when you’re done.

WOULD THIS work with unsweetened almond milk?

Hi Stacy, yes it would but it probably just won’t be as thick. 🙂

I think this recipe might save my plant based eating! I just had a conversation with my hubby about throwing it the towel. I am really tired of my kids complaining about dinner. it is so exhausting trying to find things that they will eat without whining. Thank you for this easy, delicious, kid friendly recipe, it will be in regular rotation 🤗

Hi April, I’m so happy to hear you didn’t throw in the towel just yet! Please search my site for recipes as they’re all kid friendly! I know the feeling so I make my recipes that are still traditional but without sacrificing flavor and texture for the most part. And don’t hesitate to shoot me an email if you have any questions! Xx

Thanks Jay, and yea I don’t see why not. Give it a go and let me know how it turns out!

I’m sorry, we did actually substitute for almond milk but it still thickened nicely!

Love this recipe! It’s so hard to find great delicious recipes that are vegan friendly and easy to cook on busy school nights! My husband and two boys give this a thumbs up, we made as is and didn’t do any alterations.

Victoria I’m so happy to hear this! I’m glad everyone enjoys this dish…it’s one of our family faves too! Xx

Hi Jennifer,

I don’t understand what happened. I followed the recipe exactly and my sauce never thickened up , it remained watery. My noodles also stuck together and didn’t seem fully cooked through. I had to throw it all away. Do you have any suggestions?

Excellent recipe! We’ve tried it twice now. I have to double the recipe and it still turns out great. The family love it.

So awesome to hear Thomas!!

I am working on going vegan and I came across this recipe. I made it for my daughter and I one night and then took the left overs to my girlfriends house the next day. My girlfriend had three servings and told me it was the best dish I have ever made. Now she wants me to make it again tonight (which I am) and then again next weekend when her son is there. We won’t tell him its vegan, he gives me a hard time for going vegan he thinks I am stupid for not eating meat. This dish is so easy to make and is full of flavor. I did not have soy milk so I used my rice milk instead and it still came out delicious. I am printing this out so I can add it to my recipes 🙂

Just tried this, it’s AMAZING
Thank you so much for the recipe!

Hi Mikaleigh, you’re so welcome, glad you enjoyed it!! Xx 🙂

I made this once every week for my pasta loving family. This recipe is EASY to prepare. I double the recipe and add a whole box of fettuccine noodles and add a lot of extra nutritional yeast. I LOVE this recipe and is a family favorite. Thank you!

Hey Monica that is so awesome to hear! I haven’t tried freezing it, but give it a go and let me know how it turns out and if you were able to melt it back down after being frozen. 🙂

Have you substituted the soy milk with an almond or coconut milk?

Hi, no I have not because almond milk is thinner in consistency. Coconut milk I haven’t used either from a can or a carton because I prefer the taste and texture of soy milk for this. However you can certainly give it a go and let me know how it turns out. I don’t think the coconut milk will alter the flavor too much. Xx

This is the easiest vegan recipe I could imagine! I almost want to make it a mac and cheese with a little more nutritional yeast, pepper and macaroni. Thank you!!

Hi Holly! Thank you and yes go for it! Mac and Cheese for the win! Xx

So when did you add nutritional yeast? I don’t see it in directions. And btw. is yeast necessary? does it make that pasta creamy? I can’t eat yeast right now, so I am just wondering if I should wait until I can before trying this recipe.

Hi Joanna, it’s not yeast like bread yeast. Nutritional yeast gives it it’s cheesy flavor so you have to add it otherwise it won’t have that “Alfredo” taste. It doesn’t froth or grow like baking yeast does so it has no leavening ability.

Hi Senni, this is wonderful to hear! I love when new vegans try these recipes and see how super easy they are! I’m glad you enjoyed it. Xx

Best vegan pasta i have ever had!! I added a little extra nutritional yeast and a dash of cayenne pepper to add some heat, but other than that followed the directions exactly. I would pay to eat this meal in a restaurant. Even my picky 4 year old gobbled it up. Thanks for the great recipe!

Hi! I am anxious to try this, but was wondering…do you think I could substitute the vegetable broth for a dry white wine?

Hi Andrea, You’re going to love it. And I’m not sure about substituting all the veggie broth with white wine, maybe do half and half? I haven’t made this with white wine so I can’t tell you how it would turn out but that may be too much. Keep me posted. 🙂

Thanks for this. We loved it! We used cow milk instead of soy milk, spaghetti instead of fettuccine, chicken broth instead of vegetable broth, halved the garlic, skipped the nutritional yeast, and used cubed fresh tomatoes instead of cherry tomatoes, and we loved it!
One thing to note–I didn’t read through the whole recipe before starting, and my pasta was already done cooking when I read the step about roasting the tomatoes, so we ended up just skipping the roasting altogether. It may be helpful to move the tomato-roasting step to be right before or right after “add the pasta,” so that it’s obvious to roast the tomatoes at the same time as the pasta cooks.
Thanks for the recipe. We’ll definitely be making this again!